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    Salted Plains » Recipes » Pies, Cakes, & Tarts

    Gluten-Free Iced Lemon Pound Cake (DF)

    Published: Feb 15, 2018 · Modified: Jul 4, 2018 by Tessa · This post may contain affiliate links · 19 Comments

    Jump to Recipe Print Recipe

    Gluten-Free Iced Lemon Pound Cake recipe made from almond flour, white rice flour, cornstarch, fresh lemon juice and lemon zest, and coated in a lemon icing glaze. Sweet, tart, and delicious. Gluten-free, dairy-free.

    Gluten-Free Iced Lemon Pound Cake made from almond flour, white rice flour, and cornstarch, fresh lemon juice and lemon zest, and coated in a lemon icing glaze. Sweet, tart, and delicious. Gluten-free, dairy-free. You know those times when you are in line at Starbucks and everything in the pastry case is screaming your name? Particularly the iced lemon pound cake? Yeah, me too.

    And adding insult to injury, you're gluten-free and can't actually have anything in the pastry case anyways. Wah wah. 

    Gluten-Free Iced Lemon Pound Cake made from almond flour, white rice flour, and cornstarch, fresh lemon juice and lemon zest, and coated in a lemon icing glaze. Sweet, tart, and delicious. Gluten-free, dairy-free. Well, I haven't solved the whole pastry case situation, but my lemon blueberry scones and lemon biscotti have made a dent. Now, gluten-free iced lemon pound cake can be checked off the list.

    It's a moist, buttery, and lemon-infused cake you can make at home with little effort, with a glaze that will have you closing your eyes with each bite. (That might just be me).

    Gluten-Free Iced Lemon Pound Cake made from almond flour, white rice flour, and cornstarch, fresh lemon juice and lemon zest, and coated in a lemon icing glaze. Sweet, tart, and delicious. Gluten-free, dairy-free. With almond flour for its buttery-like crumb and white rice flour and cornstarch for that pound cake texture, you can sink your teeth into this sweetly tart slice.

    Gluten-Free Iced Lemon Pound Cake made from almond flour, white rice flour, and cornstarch, fresh lemon juice and lemon zest, and coated in a lemon icing glaze. Sweet, tart, and delicious. Gluten-free, dairy-free.
    Gluten-Free Iced Lemon Pound Cake made from almond flour, white rice flour, and cornstarch, fresh lemon juice and lemon zest, and coated in a lemon icing glaze. Sweet, tart, and delicious. Gluten-free, dairy-free.

    Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!

    Gluten-Free Iced Lemon Cake made from almond flour, white rice flour, and cornstarch, fresh lemon juice and lemon zest, and coated in a lemon icing glaze. Sweet, tart, and delicious. Gluten-free, dairy-free.

    Gluten-Free Iced Lemon Pound Cake (Dairy-Free)

    Gluten-Free Iced Lemon Pound Cake recipe made from almond flour, white rice flour, cornstarch, fresh lemon juice and lemon zest, and coated in a lemon icing glaze. Sweet, tart, and delicious. Gluten-free, dairy-free.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes
    Servings: 12 servings
    Calories: 323kcal
    Author: Tessa

    Ingredients

    • 12 tablespoons vegan butter (or unsalted butter if not dairy-free)
    • 1 cup organic cane sugar 210 g
    • 4 large eggs
    • 2 tablespoons fresh lemon juice (about 1 lemon)
    • zest of one lemon
    • 1 teaspoon pure vanilla extract
    • 1 ½ cups almond flour 161 g
    • ¼ cup white rice flour 43 g
    • ¼ cup cornstarch 36 g
    • 1 teaspoon salt

    Lemon Glaze

    • 1 ½ cups organic powdered sugar
    • 3-4 tablespoons fresh lemon juice
    • ½ teaspoon lemon zest (reserved from cake)
    • ¼ teaspoon pure vanilla extract

    Instructions

    • Preheat oven to 325 degrees Fahrenheit. Spray a loaf pan (8x4x2) with cooking spray and line with parchment paper. 
    • In a medium bowl, add butter and cane sugar. Using an electric mixer, beat on medium-high until light and fluffy. Add eggs, one at a time, followed by lemon juice, all the zest except ½ a teaspoon, and vanilla extract. Mix to combine.
    • Add the almond flour, white rice flour, cornstarch, and salt. Mix until evenly incorporated. Transfer batter to prepared pan. Smooth so that it lays evenly. Bake for 50-55 minutes, or until a toothpick or fork come out clean. 
    • Allow cake to cool completely on a wire rack. 
    • When cake has cooled, combine lemon glaze ingredients and stir with a spoon. You want the glaze to be thick but pourable. If needed, add more lemon juice a teaspoon at a time. Remove cake from pan, pour glaze over top, smooth to cover. Allow to set and harden at room temperature. 
    • Slice and serve. 

    Notes

    Adapted from Gluten-Free on a Shoestring. 

    Nutrition

    Calories: 323kcal | Carbohydrates: 40g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 309mg | Potassium: 43mg | Fiber: 2g | Sugar: 32g | Vitamin A: 625IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

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    Reader Interactions

    Comments

    1. Anita

      November 27, 2022 at 5:04 am

      Hi Tessa, is no baking powder necessary ?
      Thanks!

      Reply
      • Tessa

        December 06, 2022 at 12:27 pm

        Hi Anita! No baking powder needed here. The eggs and the density of the pound cake make it work without it.

        Reply
    2. Kristie

      May 08, 2021 at 1:30 pm

      5 stars
      This was exceptional!! I have been looking for a gluten free and dairy free cake. The taste was great! It didn’t taste like you were eating something that was not as good as it’s gluten filled counterpart. It tasted like an exceptional treat. No one knew it was gluten free and dairy free! I look forward to trying your other recipes

      Reply
      • Tessa

        May 10, 2021 at 9:30 am

        Thank you, Kristie! I'm so glad you enjoyed it! :)

        Reply
    3. Alyssa

      May 21, 2020 at 7:24 pm

      HI! Is it needed to sift all the flours?

      Reply
      • Tessa

        May 26, 2020 at 12:11 pm

        Hi! Just a good whisking should be just fine.

        Reply
    4. Lino

      May 14, 2020 at 2:03 pm

      We tried this recipe yesterday, instead of almond flour, we used same amount of all purpose flour and reduced an egg & arrowroot starch instead of cornstarch, anyway, the cake turned out yummy. Thank you for sharing this recipe.

      Reply
      • Tessa

        May 16, 2020 at 11:40 am

        That's great! Thank you, Lino!

        Reply
    5. Jennifer

      March 15, 2020 at 3:22 pm

      5 stars
      Just baked the lemon pound cake and it is delicious! Thanks for the recipe. It’s a keeper for sure. Can’t wait to try your other recipes.

      Reply
      • Tessa

        March 15, 2020 at 4:17 pm

        Thank you, Jennifer!! I hope you find some others you love.

        Reply
    6. Angela

      January 13, 2019 at 6:05 pm

      Love this! I love the healthy substitutions you used in this like almond flour instead of all purpose flour!

      Reply
      • Tessa

        January 14, 2019 at 11:08 am

        Thanks, Angela! Almond flour is certainly a favorite of mine in gluten-free baking.

        Reply
    7. marlene

      November 18, 2018 at 4:02 am

      hey! one quick question: can i prepare the cake without the tapioca starch?
      thanks!

      Reply
      • Tessa

        November 28, 2018 at 5:53 pm

        Hey Marlene! This recipe doesn't call for tapioca starch, but if you meant the cornstarch, it is needed for the pound cake. You can though, sub the cornstarch with the same amount of arrowroot starch if needed. I hope that helps!

        Reply
    8. Albert

      February 22, 2018 at 3:32 pm

      This lemon cake looks incredible! I love that you used almond flour, and that lemon glaze on top.....seriously wow!!!

      Reply
      • Tessa

        February 23, 2018 at 9:13 am

        Thanks, Albert! I could probably eat the glaze all by itself! ;) Almond flour gives the cake a nice buttery crumb - hope you have a chance to try it.

        Reply
    9. Isabelle Shields

      February 20, 2018 at 9:28 pm

      5 stars
      I wrote down a few recipes for me to make!They sound wonderfull & I'm sure delicious also! Thank you so much! I don't have a sweet tooth but once in awhile love to have yummy something with my tea & offer to friends! I don't like store bought baking never tastes homemade like my Mom used to bake! Thank you again!

      Reply
      • Tessa

        February 23, 2018 at 9:12 am

        Thank you, Isabelle! I'm so glad you found some other recipes that looked good to you too! :) I agree, having something homemade always trumps store-bought. Thank you for you kind words!

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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